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Populus Seattle and the National Nordic Museum are proud to present Vårkanten, a limited-edition dining collaboration at Salt Harvest, created as a closing celebration of the Museum’s exhibition New Nordic: Cuisine, Aesthetics and Place. Your reservation includes a pass to visit the Museum.
Led by Swedish-born Chef Conny Andersson, Salt Harvest’s culinary approach is grounded in ingredient integrity and elemental technique, shaped by a career spanning European tradition and global fine dining. The Vårkanten menu interprets Nordic culinary logic through the Pacific Northwest, emphasizing local sourcing and seasonal expression with a sense of clarity, intention, and craft.
Highlights include charred and cured Chinook gravlax paired with coffee-honey mustard and shaved fennel, a dish that nods to Nordic preservation traditions while celebrating Pacific Northwest waters.
The menu continues with pan roasted black cod layered with watercress, horseradish, brown butter, beets, and capers, balancing salinity, brightness, and warming depth. Dessert concludes with a refined citron fromage accented by hazelnut brittle and sea salt, followed by chokladboll, a traditional Scandinavian sweet bite of chocolate, coffee, and oat—offering a final gesture of Nordic comfort and simplicity.
With extremely limited availability each evening, the series offers a rare opportunity to engage with New Nordic not only as an observer, but as a participant—where the themes of place, seasonality, and craft become something lived.
Vårkanten is available for one week only. Reservations are required.
Aug 14-23, 2026
May 9, 2026
Save the date — May 9th, 2026 — for the biggest party of the year!
